I preface this post that I am laughing at the absurdity of myself. And you should be laughing at me becuase I am silly. Fair deal?
A couple of hours ago, I had this craving for french fries. I had to walk over to the post office anyway, so I grabbed a couple of russett potatoes at the shop. So far, so good. Because a couple of my friends have recently started experimenting with those spiral cutters, I decided to pull mine out as well. I’d bought one on a whim 3 or 4 years ago, but it has only seen the light of day about a dozen times (there are only so many zoodles that one can make!). Anyhoo, I preheated the oven, spiralized (is that a word?) my taters and went to find a bit of oil. No olive oil. No veggie oil. Seriously? Need to be better about checking staple ingredients. But I do have rendered duck fat in the fridge (as only Kat would), and some bacon fat too. And butter, though that wouldn’t have been nearly as much fun.
Ingredients
3 large russet potatoes, washed and dried
2 tablespoons rendered, melted duck fat*
1 teaspoon sea salt
2 tablespoons chopped fresh thyme
Instructions
Preheat oven to 400F. Line two baking sheets with silpat or parchment paper.
Spiralize both potatoes using the blade with the larger triangles. Using scissors or a knife cut the potato “strings” into smaller bite-sized fries. In a large bowl, gently coat with the duck fat. Spread out over the two baking sheets.
You will need to use two as you do not want to overcrowd potatoes. Sprinkle with sea salt.
Bake for 15 minutes. Remove from oven, flip fries as gently as you can. Some fries may stick or have already crisped up. Sprinkle with the chopped thyme and after rotating the pans, return to the oven. Bake for another 8-10 minutes.
*No duck fat hanging out in your fridge? You can use bacon grease, ghee, olive oil or veggie oil too. Heck, goose fat will do yah too. I just happen to have duck fat in the fridge. Weird, I know.
